Fri
Apr
28

Recipe: Italian stuffed zucchini boats

Recipe: Italian stuffed zucchini boats

These stuffed zucchini boats are a fun, nutritious way to experience traditional Italian flavors.

Ingredients

Vegetable Filling Mixture:

• 1 red, orange, or yellow bell pepper, diced

• 2 garlic cloves, minced

• 1 small onion, chopped

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1 pinch of salt

• 1 pinch of pepper

Other ingredients:

• 5 zucchinis

• 2 tablespoons olive oil

• 1 raw tomato, chopped (or 5 cherry tomatoes, cut into quarters)

• 1/4 cup nutritional yeast

italian stuffed zucchini boats

Directions

1. Preheat the broiler.

2. Slice zucchini in half lengthwise. Put the zucchini on a foil-lined baking tray and broil for 10 minutes.

3. Allow the zucchini to cool for 10 minutes.

4. Using a small spoon, carefully scoop out the flesh to make something that resembles a boat. Take care to not break the skin of the zucchini. Set aside the zucchini pulp in a bowl to add to filling.

5. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini pulp, diced bell peppers, minced garlic, chopped onion, nutritional yeast, and spices.

6. Sauté for about 5 minutes, until browned and cooked through. Remove from heat and set aside.

7. In a small bowl, mix together the sautéed pepper mixture, chopped tomatoes, and remaining tablespoon of olive oil.

8. Stuff the broiled zucchini with the vegetable mixture. 9. Broil an additional 5 minutes or until zucchini is tender.

Nutritional Information/ Amount per serving

Serving Size: 2 boats
Number of Servings: 5 servings

Calories 105

Protein 4.1 g

Total fat 6.2 g

Total Carbohydrates 10.5 g

Saturated fat 0.9 g

Dietary Fiber 3.3 g

For delicious recipes, nutrition tips, and to find cooking and nutrition classes, go to the Kendall Reagan Nutrition Center website. For more health tips and recipes, follow the College of Health and Human Sciences on Pinterest.

Marissa Isgreen

Marissa Isgreen